Chocolate, Caramel and Peanut Slice

5 Nov

This is a slice that will make your heart race and put you in a sugar-induced coma. It’s an explosion of chocolate and peanuts and ooey gooey caramel, and it is so, so easy to make. Really it’s just a matter of layering and waiting and spreading and waiting some more. Probably the hardest part is cutting them up at the end, because it can get pretty messy when the chocolate flakes off. Crumbs everywhere!

You can see some of the crumb explosion in this photo. Also the layers – yummy biscuit base, then a layer of caramel, then a layer of peanuts, topped with chocolate. The Moser Roth chocolates from Aldi are perfect for the chocolate topping. They come prepackaged in 30g rectangles, so I use a mix of 3 portions of milk and 2 portions of dark chocolate.

According to the original recipe from Taste, it’s supposed to serve 16, but I cut the slice into 24 pieces because I find that a little goes a long way. But then again you could be like James, who once looked at the slice cooling on the bench and said “I bet I could eat that all by myself”.



  • Melted butter, to grease
  • 190g (1 1/4 cups) self-raising flour
  • 70g (1/3 cup, firmly packed) brown sugar
  • 120g butter, melted


  • 1 x 395g can sweetened condensed milk
  • 70g (1/3 cup, firmly packed) brown sugar
  • 60g butter
  • 150g (1 cup) unsalted roasted peanuts


  • 150g mix of dark and milk cooking chocolate, chopped
  • 40ml (1/6 cup) thickened cream


  1. Preheat oven to 180°C. Brush an 8″ square tin with melted butter to lightly grease and line with baking paper
  2. To make the biscuit base, combine the flour and sugar in a medium bowl. Add the melted butter and stir until just combined. Spoon mixture into the prepared pan and press firmly over the base. Bake in preheated oven for 15 minutes or until golden. Remove from oven.
  3. Meanwhile: to make the caramel filling, combine the condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 8 minutes or until caramel thickens (do not boil).
  4. Pour the hot caramel over the biscuit base. Bake in oven for 10 minutes or until caramel begins to bubble. Remove from oven, sprinkle peanuts on top, and set aside for 1 hour to cool slightly.
  5. Place the chocolate and cream in a medium saucepan over low heat and stir with a metal spoon for 1-2 minutes or until chocolate melts and mixture is smooth. Pour the chocolate mixture evenly over the peanuts and use a round-bladed knife to smooth the surface. Place in the fridge for 1-2 hours to set. Cut into 16 pieces to serve.

Very Rough Nutritional Guide
1 serve (if dividing into 24):  244  calories, 53% fat, 7% protein, 40% carbs


2 Responses to “Chocolate, Caramel and Peanut Slice”


  1. Sugar And Sweet Addiction | Quick Ways To Lose Weight - November 19, 2010

    […] Chocolate, Caramel and Peanut Slice « Diary of a Pampered Housewife […]

  2. Nigella Lawson’s Sweet and Salty Crunchy Nut Bars « Diary of a Pampered Housewife - December 11, 2010

    […] assembly. It’s pretty tasty for the effort, but in my humble opinion, not as tasty as the chocolate, caramel and peanut slice that I’ve made before. This is a bit too densely chocolatey for me, though James seems very […]

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